When is freezing cold outside, and in a cool fall day a corn masa atole is an excellent way to keep me warm. There are many different ways to make this creamy drink, with the texture of a milkshake. Cooks use corn masa, corn starch, flour, oatmeal, toasted corn meal or rice, just to mention some.

During the times of the Aztec Empire, Atole was a common and popular drink. It was made of cooked corn grains that were grinded and then diluted with water. Sometimes sweetened with piloncillo, our unrefined whole cane sugar. Nowadays, Atoles are so diverse; we use sugar and add fruits like pineapple, guavas, strawberries or nuts to have a flavorful drink. Vanilla, cinnamon, almond, orange or lemon peel gives a sublime aroma to the drink. We also have the famous champurrado, which is an atole with chocolate.

The word Atole comes from the nahuatl “atolli”, which means "watery drink. And when it is made of just corn and water is called “White Atole”